Strawberries And Cream Angel Hearts Recipes

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

Steps:

• Prepare a 13 x 9-inch baking pan.
• Slice the cake into about 1/2-inch thick slices or thinner.
• Arrange half of the slices in the bottom of the pan.
• In a medium bowl beat 2 cups unwhipped whipping cream until stiff.
• In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.
• Fold in the whipped cream.
• Spread half of the cream mixture over the cake slices.
• Arrange half of the sliced strawberries.
• Repeat with remaining cake slices, cream mixture than strawberries on top.
• Chill for a minimum of 4 hours or until set.